Even when you’re not there, you can still make one of their home-cooked meals (like this fried chicken) that are so good, your tastebuds will thank you for it!!

In honor of his late mother, Chef Art Smith is sharing his family recipe with us for Chicken and Dumplings (and it sounds delicious)! Art says that “Every time I make this, it just says love to me. So, I hope it brings love to your family!” Well, if that doesn’t sound like a special dish, then we don’t know what is! So, let’s get cooking!!

I am going to try this, BUT it’s a good thing I really read the whole thing first:
2 quarts broth in the ingredients list, 4 quarts in the instructions.
How much onion, carrot and celery? Not listed in the ingredients, but noted that they should be added in the instructions.
How much salt in the dumplings? Also not listed in the ingredients.
Thank you!

I found the instructions on this one a bit vague, so I ended up watching the video again and again. I went with 2 qts of chicken broth which was enough for me and two others. In the video, he says it really depends on how many people you’re serving, so maybe add more if you have more people to serve.

I also wasn’t sure about how much salt to put in the dough- I went with half a teaspoon and that seemed fine. I didn’t want the celery, onion, and carrots to go to waste so I ended up chopping them and adding those to the soup, which goes against the purity of chicken and dumplings, I know, but it was good! Finally, I added a bit of tarragon at the end because I love how chicken soup tastes with a bit of tarragon in it. I’ll definitely be making it again :~)